1poundfirm tofucut into one-inch cubes, blotted dry
3Tablespoonssesame oil
Herbed Crust Ingredients
2cupsgluten free flour
1/2cupcanola oilor Crisco or another vegetable shortening
1teaspoonfinely chopped fresh basil
1teaspoonfinely chopped fresh rosemary
1teaspoonfinely chopped fresh thyme
A pinch of salt
1/2cupwater
Instructions
Filling Directions:
In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
Add the wine and the butter.
Mix the flour in the milk and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
Add the herbs, salt and pepper and stir until combined.
In a separate sauté pan, heat the sesame oil until it is hot and cook the tofu until it is brown on all sides.
Remove the tofu from the oil and add it to the vegetable mixture.
Remove the bay leaf and discard it.
Set the filling aside.
Crust Directions:
To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a food processor using the dough blade.
Add the oil (or shortening), herbs and salt and mix well to form a dough. (If the dough seems too dry and crumbly, add up to 1/2 cup water, a little at a time, until it sticks together but is not sticky.)
Cut the dough in half and roll each half into a 13-inch circle.
Fit one of the dough circles (crust) into a 1-quart, oiled, baking dish and trim the edges, leaving a 1/2-inch overhang.
Put It Together & Bake:
Spoon the filling into the bottom crust.
Place the second crust over the filling and trim the edges of the dough.
Make 4 incisions in the top crust with a knife to serve as vents.
Bake the potpie at 325°F degrees for 30-40 minutes, or until the top crust is golden brown.